A perfect dish for your Sunday brunch! What can be better than a giant lump of meat hidden in a pack full of vegetables? It is just the ideal meal for one who needs to maintain his balanced diet chart.
- 225g lean beef, cut into strips
- 200g pasta shapes
- 1 garlic clove, crushed
- 1 red pepper, sliced
- 1 courgette, chopped
- 100g mushrooms, sliced
- 225g can of chopped tomatoes
- 1 tablespoon tomato ketchup
- dried mixed herbs
Method to prepare:
Take a pan. Fry the beef strips well with some garlic for about 4-5 minutes. See to it that the beef is fried with garlic until it is brown or else it will give a blistered taste to your beef strips. There is no need to use oil here, while frying the beef strips. Now add red pepper, chopped courgette and sliced mushrooms and stir them until they fry well too. Throw in chopped tomatoes, with a spoonful of tomato ketchup. Stir fry them. Dust in some mixed herbs. Let the mixture calmly bubble for a while, say about 5 minutes. Meanwhile, cook the pasta as per the packet instructions. Drain out the water. Lean the pasta in the beefy sauce and stir it once so that the every ribbon of the tangled pasta gets the tanginess of the sauce.
It serves 2 and the maximum time required to prepare is 30-35 minutes.
Tip Alert: you can also try the sauce with meat or chicken. All you got to do is have 30 minutes on your watch and replace the beef with meat or c